The delicious Peanut Butter Banana Oat Muffins are made without flour or oil. They’re healthy and simple to make by mixing in a food processor, or blender.

PEANUT BUTTER BANANA OAT MUFFINS

BANANA PEANUT BUTTER OAT MUFFINS Recipe by Amanda Finks

Banana peanut butter oat muffins are healthy, delicious, and simple to make. So, all of the ingredients get pulverized in a food processor or blender.  This breaks down most of the oats and produces a smooth batter. It also makes the mixing process a cinch.

There is no flour or oil in this recipe because oil is replaced with fat-free Greek yogurt. However, there may be some oil in your peanut butter, depending on what kind you buy.

These muffins are a perfect breakfast to make ahead for grab-and-go breakfasts throughout the busy work week.  Just store them in an airtight container in the refrigerator for up to 7 days.  Or, place them in the freezer in freezer-safe storage bags and then, transfer individual muffins to the refrigerator the night before you want to eat them.

PEANUT BUTTER BANANA OAT MUFFINS

So, we like to spread a little peanut butter on these muffins for extra flavor and protein.

How to make Peanut Butter Banana Muffins:

  • Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
  • Add all of the ingredients to a blender or food processor and blend, or process, for about 1 minute, scraping down the sides of the processor as necessary. Batter will be somewhat smooth because (some of the oats will break down and some will still be in small flakes).
  • Pour the batter into the muffin tin and filling each cup about ¾ full.
  • Bake for 16-17 minutes.
  • Let the muffins cool in the muffin tin for 10 minutes and transfer muffins to a wire rack to cool completely.

Other recipes you might like to try: Chicken Tuscan Crockpot Recipe, Quick Keto Breakfast Casserole, Keto Waffles Almond Flour

PEANUT BUTTER BANANA OAT MUFFINS

PEANUT BUTTER BANANA OAT MUFFINS

The delicious PeanutButter Banana Oat Muffins are made without flour or oil. They’re healthy andsimple to make by mixing in a food processor, or blender.
Prep Time 7 mins
Cook Time 16 mins
Total Time 23 mins
Course 15 best breakfast food ideas, banana muffin recipes, brunch
Cuisine American
Servings 12 Muffins
Calories 158 kcal

Ingredients
  

  • 2 ripe bananas
  • 2 large eggs
  • 2 cups rolled oats
  • 3/4 cup plain fat free Greek yogurt
  • 1/2 cup granulated sugar
  • 1/3 cup peanut butter
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 400 degrees F. Spray a muffin tin with cooking spray or line with muffin liners.
  • Add all of the ingredients to a blender or food processor. Blend, or process, for about 1 minute, scraping down the sides of the processor as necessary. Batter will be somewhat smooth (some of the oats will break down and some will still be in small flakes).
  • Pour the batter into the muffin tin, filling each cup about ¾ full.
  • Bake for 16-17 minutes.
  • Let the muffins cool in the muffin tin for 10 minutes. Transfer muffins to a wire rack to cool completely.

Notes

Nutrition Facts
Serving 1muffin | Calories 158kcal | Carbohydrates 23.2g | Protein 6.2g
Fat 5.3g | Saturated Fat 1.2g | Fiber 2.3g
Keyword 15 best breakfast food ideas, banana muffins, banana oatmeal, banana peanut butter muffin, brunch, muffins

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